Spring time is right in. Temperatures are rising, days are getting longer, and most beautiful trees and flowers are blossoming. In fact this weekend in almost every corner of the northern hemisphere the cherry trees are in full flower and invite us to pick nick beneath them. So are you looking for some fancy pick nick dish besides salads and sandwiches? Well how about some ceviche? Get your cooling box ready beacuse this dish must be prepared right before serving
What you need (2 portions)
- 200g fresh seabass
- 3-4 limes
- 1 teaspoon white or espelette pepper (freshly grounded)
- 1 spoon sea salt
- 1/4 white onion
- 1 small stick celery
How you do it:
Clean the fish and cut it into dices. Make sure to eliminate skin, scales and any bones that you might find along. Optionally you can salt it so that it pre-macerates a little bit.
To make the ‘tiger’s milk’ squeeze the limes with your hand. Add the pepper and mix. If you have not salted the fish add the salt to the mix. Reserve
Chop the onion in julienne type pieces. Slice and cut the celere into very very small pieces.
Just before eating you finish the ceviche. For that, dip the fish briefly into the lime mix and then place it in a bowl or plate. Cover with the chopped onion and celery.
Then enjoy
The Chef Cat 